Stuffed zucchini with ricotta cheese is one of the most tasty dishes with zucchini. I love it!!! Perfect dish for vegetarians, no meat added and a lot of nutricious ingredients. It takes only about 40 minutes to prepare. Can be served as a starter - then cut zucchini into halfs or as a main dish for a perfect vegetarian dinner. Serve warm with full grain bread.
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
- 3 mid size zucchinis cut into halfs
- 4 spring onions finely sliced
- 2 big tomatoes
- 250 g ricotta cheese
- 2 big eggs slightly whisked
- 150 g grated Gruyere cheese
- 1 tbsp thyme
- sea salt and freshly ground black, white and red pepper
- 450 g corn from the can
- 4 Tbsp extra-virgin olive oil
- 5-6 Tbsp fresh finely hashed chives
Method:
1. Wash zucchinis and cook whole in salted boiling water for about 8 minutes.
2. Because my zucchinis were pretty big, I couldnt find the right pot to cook them and keep drained in the water. So I used a pot used to cook asparagus.
3. Once zucchini turns tender, drain and cut into halves lengthwise and scoop out the pulp.
4. In a heavy skillet, heat the oil and saute the onion with chopped tomatoes until onion turns yellow-gold. Add some salt and freshly ground pepper. Leave aside to cool down.
5. Mix ricotta and Gruyere cheese with whisked eggs, corn, salt, a lot of pepper and thyme - best is to use a fresh thyme - finely hashed. At the very end add finely hashed chives.
6. Once onion and tomato become cold stir in cheese and egg mixture.
7. Stuff zucchinis with cheese and vegetable mixture.
8. Place almost ready zucchinis in a large non-stick dish and bake in a pre-heated oven at 220 C for 20 minutes, or until zucchinis and cheese stuffing turns a bit gold.
9. Serve hot.
ENJOY!!!
